The Best Keto Shortbread Cookies Recipe

Alright guys, let's be honest, I've written some keto shortbread recipes in the past.. and they were great! I've never really had a bad keto shortbread cookie.

But these ones I made today….holllly camoly. They are GOOD. Like not just keto-good but regular-cookie good.

This is definitely The Best Keto Shortbread Cookies Recipe.

I was planning on doing some sort of fancy dip or layering these with another recipe but they were just such perfect shortbread cookies on their own, that I really didn't want to change anything.

This recipe is super simple, which is something I love! Just whip these babies up in minutes, no refrigeration or long baking time needed.

All of your friends and family (including those not on a ketogenic diet) will love these. They probably won't even know the difference between these and regular shortbread cookies!

Give them a shot if you don't believe me.. 😀

Disclaimer: This post contains some affiliate links. If you choose to purchase a product through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.

Tools I used To Make The Best Keto Shortbread Cookies Recipe

• Parchment paper – great for rolling out the cookies with no sticking, also perfect to line the trays with for absolutely no sticking and a perfect golden shortbread cookie every time.
• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients In The Best Keto Shortbread Cookies Recipe

• Almond Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally).
• Coconut Flour I use this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/very soft muffin or bread recipes such as this one.
• Xanthan gum This is used to create a batter more similar to that of white flour. It improves the overall texture of the cookies.

The Best Keto Shortbread Cookies Recipe Tips

• If you choose to use cornstarch instead of arrowroot starch there is not a big change in the total net carbs. Cornstarch just adds an extra 0.27g of carbs per cookie.
• Try dipping half of the cookies in melted dark chocolate once they've cooled for a fun twist.

The Best Keto Shortbread Cookies Recipe

Serves: ~18 cookies

Ingredients:

• 3/4 cup salted butter, softened
• 3/4 cup powdered monkfruit erythritol sweetener (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia as well)
• 1 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 cups almond flour, 168g
• 1/2 cup coconut flour, 56g
• 1 tbsp arrowroot starch, 8g (or cornstarch is OK if you don't have it)
• 1/2 tsp xanthan gum
• 1/8 tsp baking powder
• 1/8 tsp salt (1/4 tsp if using unsalted butter)

Directions:

1. Pre-heat oven to 325*F.
2. In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
3. In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
4. Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
5. Form your dough into a circle and then roll out between two sheets of parchment paper to the thickness you want your cookies (they won't change in much in the oven).
6. Using a sharp knife or pizza cutter, cut the edges of the dough to form an even rectangle then cut smaller rectangles from the large one. (I cut my rectangles about 2 1/2 inches in length and 1 1/4 inches in width).
7. Re-roll any dough scraps and repeat the process until all of the dough is used up. Place the formed rectangles on parchment-lined baking sheets and gently poke holes twice in each shortbread cookie using a fork.
8. Bake the cookies for 10-12min or until they are just very lightly browned around the edges.
9. Cool the cookies completely on their baking sheets before attempting to lift them. Enjoy The Best Keto Shortbread Cookies!

*You can store these on the counter in an airtight container between layers of wax or parchment paper for up to 5 days OR place them in the freezer to keep them longer*.

Nutrition For 1 Cookie: 140 calories | 13.4g fat | 1.5g NET carbs | 2.1g fibre  

Disclaimer: this post contains some affiliate links

Print Recipe

3.75 from 20 votes

The Best Keto Shortbread Cookies Recipe

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Keyword: keto shortbread, shortbread, shortbread cookies

Servings: 18 cookies

Calories: 140kcal

Ingredients

• 3/4 cup salted butter softened, 180g
• 3/4 cup powdered monkfruit/erythritol sweetener 140g, For this recipe I actually love using 6 tbsp swerve and 2 tbsp truvia as well
• 1 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 cups almond flour 168g
• 1/2 cup coconut flour 56g
• 1 tbsp arrowroot starch 8g (or cornstarch is OK if you don't have it)
• 1/2 tsp xanthan gum
• 1/8 tsp baking powder
• 1/8 tsp salt 1/4 tsp if using unsalted butter

Instructions

• Pre-heat oven to 325*F.
• In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
• In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
• Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
• Form your dough into a circle and then roll out between two sheets of parchment paper to the thickness you want your cookies (they won't change in much in the oven).
• Using a sharp knife or pizza cutter, cut the edges of the dough to form an even rectangle then cut smaller rectangles from the large one. (I cut my rectangles about 2 1/2 inches in length and 1 1/4 inches in width).
• Re-roll any dough scraps and repeat the process until all of the dough is used up. Place the formed rectangles on parchment-lined baking sheets and gently poke holes twice in each shortbread cookie using a fork.
• Bake the cookies for 10-12min or until they are just very lightly browned around the edges.
• Cool the cookies completely on their baking sheets before attempting to lift them. Enjoy The Best Keto Shortbread Cookies! *You can store these on the counter in an airtight container between layers of wax or parchment paper for up to 5 days OR place them in the freezer to keep them longer*.

Notes

• If you choose to use cornstarch instead of arrowroot starch there is not a big change in the total net carbs. Cornstarch just adds an extra 0.27g of carbs per cookie. 
• Try dipping half of the cookies in melted dark chocolate once they've cooled for a fun twist.

 

Ingredients Links

• Almond Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally).
• Coconut Flour I use this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/very soft muffin or bread recipes such as this one.
• Xanthan gum This is used to create a batter more similar to that of white flour. It improves the overall texture of the cookies.

Nutrition

Serving: 1shortbread cookie | Fiber: 2.1g | Calories: 140kcal | Fat: 13.4g | Protein: 2.4g | Carbohydrates: 1.5g

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